Chocolate Cake
Melt 65 gr of Bon Ami Bittersweet Chocolate Coating.
60gr of softened butter
20gr of ice sugar
1 pinch of salt
3 separated eggs
90gr of sugar
65gr of flour
Coffee to soak the cake
1cup(125ml) de strong coffee
2 Marsala tablespoons Kahlua or Rum
Cream milk
3 separated eggs
65gr of sugar
226gr of mascarpone cheese
1 cup (125ml) of strong cream milk
1 Marsala tablespoons Kahlua or Rum
RECIPE PREPARATION:
Chocolate Cake
Preheat oven to 180 ° , melt the Bon Ami Bittersweet Chocolate Coating. a double boiler or microwave and set aside. Make a cream with butter , sugar and salt. Add the egg yolks, one at a time to the butter mixture and the Bon Ami Bittersweet Chocolate Coating. , beat the egg whites, adding sugar gradually beating until stiff . Carefully incorporate 1/3 of egg whites into chocolate mixture .
Add the remaining egg whites and sifted flour. Pour batter into a detachable round mold ( 23cm ) and cook for 40 minutes at 180 ° C , the time is reduced if two molds are used, check after 30 minutes. The cake is ready if you enter one stick in the center comes out clean .
Cream Preparation
Beat egg yolks and add sugar until fluffy , add the mascarpone cheese and liquor you want , beat the heavy cream and incorporate it into the mascarpone mixture .
Mounting: a mold
For a 23 cm square pan cut the cake in two horizontally soaking of the coffee mixture , spread the mascarpone cheese mixture evenly over the cake, repeat with the second half of the cake and the rest of Mascarpone cheese cover and refrigerate for 6 hours. Garnish with shavings.